Mushroom Sancocho

About the Recipe

Ingredients

Makes 6 Servings

25 button mushrooms
1 lb shiitake mushrooms
1 onion
2 garlic cloves
1 green bell pepper
3 sweet chili peppers
4 Roma tomatoes
4 cups vegetable broth
1/4 bunch cilantro
1 green plantain
1 yellow plantain
1 sweet potato
1 butternut squash
1 chayote squash
1 1/2 yuca
2 ears of corn
1 taro

Directions

1. Heat a large pot or Dutch oven to medium-high heat. Add 1/4 cup (60 mL) water and stir in button and shiitake or oyster mushrooms (approximately 1 pound or 453 g). Saute mushrooms until they start to brown and stick to the bottom of the pot, 4 minutes. Pour a little bit of water to deglaze the pot and get all the brown mushroom goodness off the bottom. This is going to give the sancocho a deep mushroom flavor.

   
   
   

2. Reduce heat to low-medium and stir in diced onion, minced garlic, 3/4 cup of diced bell pepper, and minced sweet chili pepper. Cook until the onion is soft and translucent, 3 minutes. Stir in chopped tomatoes, and cook for 2 more minutes or until the tomatoes start to break down. Pour in broth and 3 cilantro sprigs, green plantain (peeled and sliced), yellow plantain (peeled and sliced),1 cup diced sweet potato, 1 1/2 cups diced butternut squash, 1 cup diced chayote, 1 1/2 cups diced yuca, corn cut into 1-inch (2.5 cm) slices, and 1 cup diced taro. If necessary, add more broth to cover the vegetables. Bring to a simmer and cook for 30 minutes or until the yuca is tender. Season to taste with salt and pepper.

   
   
   

Nutrition Facts